For a little over a month now, Piccola Cucina has been setting an elegant table in Soho. Although the place is small -- appropriate in scale to its Prince Street location -- chef/owner Philip Guardione works with big flavors. (Guardione hails from Sicily, although he honed his chops working with Sergio Mei at Milan’s Four Seasons.) Seafood is the specialty, and dishes like swordfish carpaccio in citronette dressing and spaghetti with sautéed sea urchin are earning early raves. Apéritifs are a strong suit as well, and chef Guardione shares a simple champagne cocktail after the jump.